Natural and alkalized cocoa
Natural and alkalized cocoa
Origin
The cocoa powder comes from cocoa beans grown on cocoa trees in three main regions of the world: West Africa, South America, and Southeast Asia. The cocoa beans are harvested, fermented, dried, and ground into cocoa liquor. This liquor is pressed to separate the cocoa butter from the cocoa cake; the cocoa cake is then ground into a powder that can be either natural or alkalized.
Features
Cocoa powder influences the color and flavor of food products. Alkalization produces reddish/darker shades, lower acidity/higher pH, and a more intense cocoa flavor. Various fat contents, pH levels, colors, and flavor profiles are available, all with consistent fineness levels.
Benefits
Allows precise adjustment of color and flavor in any product. Provides a distinctive sensory profile, an enjoyable experience, and superior value.
Certifications
Kosher, Halal, FSSC 22000, Rainforest Alliance (including UTZ), Fairtrade, AtSource.
Uses and Applications
Cakes, cookies, dairy-based or plant-based beverages, ice cream, cereals, fillings, coatings, and confectioner
Cocoa Supplier in Mexico
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